If they are in the fridge at the same time should store raw meat, fish or egg below fridge from ready to eat food, salads, sandwiches or desserts. | |Also unwashed fruit or vegetable should also be kept separate; you should cover cooked and ready to eat food; when defrosting raw meat to make sure that none of| |the liquid that comes out of onto other food. This will help to prevent harmful bacteria spreading from raw food to ready to eat food. Harmful bacteria from
Keep raw foods separate if in same refrigerators. Keep raw food below cooked food. Beware of contamination, wash hand after and before each food preparation task. Protective clothing such as gloves and aprons should be worn when storing and handling
When cooking food, it is extremely important to follow safe practices such as getting the pot or pan at a high enough temperature that will kill off bacteria because if the pan is not hot enough, this could possibly provide the bacteria with an opportunity to grow and multiply which will could cause an outbreak of food poisoning, for example, E.Coli. When serving food, it is important that if hot food is what is being served then the container in which it will be held has already been preheated and that food is not left lying around in the open as this will allow bacteria to start building up once again. In a health and social care setting such as a care home for either the elderly or for teenagers, it is extremely important to follow safe practices for a number of reasons. If members of staff decide not to follow safe practices, it can result in an outbreak of possible food poisoning so therefore, when preparing food, it is important to follow safe practices. This is because not preparing the food correctly can cause bacteria to start building up and multiplying, therefore causing it to become contaminated.
Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999 explains the responsibilities involve handling hazardous substances such as reduce using hazardous substances or using less hazardous substances and reducing exposure level as much as possible. So,
Also avoid transferring different types of bacteria which naturally occur in raw meat and fish to other cooked foods, wash knives, chopping board and your hands immediately after you have finished preparing each type of food. When stocking your fridge, place raw meat and fish in separate, covered dishes, and keep them on the lowest shelf so that they do not drip onto any other food. Harmful bacteria can grow at low temperature of your fridge | | Explain the importance of implementing food safety measures when providing food and drink for individuals | It is very important to ensure safety measures are implemented to avoid sickness and dioreah breakouts even food poisoning also contamination in the kitchen . | | Explain why personal protective clothing should be used when handling food and drink | Personal protective
Let alone, Food hygiene regulation 2005, which explains the responsibilities, involves handling food safely in order to avoid contamination and food poisoning. Environmental protection act 1990 which describes the responsibilities involves handling clinical wastes in order to prevent harm to the environment. Control of exposure to hazardous to health act 1999
1.2 Encourage the individual to select suitable options for food and drink. As a carer i have knowledge of any illness which the individual may be suffering from. Certain foods can improve or make worse certain conditions. For example it is not suitable to drink alcohol whilst taking certain medication. If the individual requests a roast deef for dinner, and has a allergy to beef offer chicken instead of beef an explain why this would be more appropriate them.
procedures for administering personal care • Food handling and preparation e.g. food hygiene regulations 1.3 Outline the main health and
The color of the meat is not a good indicator of proper cooking. Inadequate cooking of some foods will activate microbial pathogens. Unfortunately, cooks are likely to assess the cooking
Protection may include identifying: Measures for communicating health and safetyMeasures for reporting Accidents or health Problems Measures for first aid, fire and emergencies The significant risks- Control measures for hazards The Food hygiene regulation 2005, explains the responsibilities, involved in handling food safely in order to avoid contamination and food poisoning. The Environmental protection act 1990h describes the responsibilities involved in handling clinical wastes in order to prevent harm to the environment. The Control of